Our traditional guacamole with chiles toreados (charred jalapeños and scallions cured in lime and soy sauce). Served with chips.

Roasted pasilla peppers, onion, corn, cooked in jack cheese cream sauce tamal. Crispy (vegetarian) Norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, Mexican crema, and cilantro. Served with two over-easy eggs.

Crispy CHICKEN Norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, Mexican crema, and cilantro. Served with two over-easy eggs.

Crispy PORK Norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, Mexican crema, and cilantro. Served with two over-easy eggs.

Chicken cooked with onion, garlic, and chipotle in adobo. Traditional Northern Mexican preparation. Made with fluffy yellow corn masa. Steamed in a corn husk.

Pork cooked in a green tomatillo sauce. Traditional Northern Mexican preparation. Made with fluffy yellow corn masa. Steamed in a corn husk.

Roasted pasilla peppers, onion, corn, cooked in jack cheese cream sauce.

Chicken cooked with traditional black mole. Traditional Oaxacan preparation. Creamy, twice-cooked white corn masa. Steamed in a

Slow-roasted pork in citrus juices, achiote, and a variety of spices. Traditional Oaxacan preparation. Creamy, twice cooked.

Shredded beef cooked in our housemade mole amarillo. Steamed in a banana leaf.

Mix and match your favorite fillings. Served ready to eat.

Mix and match your favorite fillings. Served ready to eat.

Mix and match your favorite fillings. Served ready to eat.

Mix and match your favorite fillings. Served ready to eat.

Roasted pasilla peppers, onion, corn, and queso asadero.

Roasted pasilla peppers, onion, corn, and queso asadero tamal. Crispy (vegetarian) Norteño tamale served with frijoles negros and topped with salsa de aguacate, queso fresco, pickled onions, Mexican crema, and cilantro. Served with two over-easy eggs.

Sinaloa style birria! Slow cooked beef chuck with guajillo chile puree, bay leaves, and spices. Served with chopped white onion and cilantro, garnished with sliced limes.

CAN'T BE MADE GLUTEN FREE. Tempura battered Halibut, served with our lime vinaigrette marinated sliced red & green cabbage, pico de gallo, and jalapeño mayo. Garnished with lime wedge.

From our Yaqui ancestors this preparation is slow cooked seasonal squash, corn, onion, tomato, and poblano peppers with garlic and spices.

Butter cooked shrimp (sub mushroom) with onion, Poblano pepper, cilantro, celery stalk, oregano, and melted Oaxaca cheese. Served with sliced avocado.

Mazatlan’s steak dish, marinated fried cubed ribeye steak, melted Jack cheese (On a crispy corn tortilla as taco only), topped with diced red onion, cilantro, crema Mexicana, guacamole and our signature salsa Macha (contains allergens, peanuts and seeds)

This preparation is rooted from the small town of Mocorito, with a history of over 300 years. Braised shredded pork cushion in chilorio sauce made with dried guajillo, ancho, chipotle peppers, herbs and spices. Served with pickled white onions and cilantro, garnished with lime wedge.

Natural shredded chicken cooked with onion, garlic, and chipotle in adobo.

Butter cooked shrimp (sub mushroom) with onion, Poblano pepper, cilantro, celery stalk, oregano, and melted Oaxaca cheese. Served with sliced avocado.

Tempura battered Halibut, served with our lime vinaigrette marinated sliced red & green cabbage, pico de gallo, and jalapeño mayo. Garnished with lime wedge.

This preparation is rooted from the small town of Mocorito, with a history of over 300 years. Braised shredded pork cushion in chilorio sauce made with dried guajillo, ancho, chipotle peppers, herbs and spices. Served with pickled white onions and cilantro, garnished with lime wedge.

From our Yaqui ancestors this preparation is slow cooked seasonal squash, corn, onion, tomato, and poblano peppers with garlic and spices.

Sinaloa style birria! Slow cooked beef chuck with guajillo chile puree, bay leaves, and spices. Served with diced white onion and cilantro, garnished with limes wedges.

Natural shredded chicken cooked with onion, garlic, and chipotle in adobo.

Mazatlan’s steak dish, marinated fried cubed ribeye steak, melted Jack cheese (On a crispy corn tortilla as taco only), topped with diced red onion, cilantro, crema Mexicana, guacamole and our signature salsa Macha (contains allergens, peanuts and seeds).

A La Carte - Flour Tortilla - Tempura battered Halibut, served with our lime vinaigrette marinated sliced red & green cabbage, pico de gallo, and jalapeño mayo. Garnished with lime wedge. Can't be Made Gluten Free

A la Carte - Flour tortilla - Butter cooked shrimp (sub mushroom) with onion, Poblano pepper, cilantro, celery stalk, oregano, and melted Oaxaca cheese. Served with sliced avocado.

A la Carte - This preparation is rooted from the small town of Mocorito, with a history of over 300 years. Braised shredded pork cushion in chilorio sauce made with dried guajillo, ancho, chipotle peppers, herbs and spices. Served with pickled white onions and cilantro, garnished with lime wedge.

A La Carte - From our Yaqui ancestors this preparation is a stew made with seasonal squash, corn, onion, tomato, and poblano peppers with garlic and spices.

A la Carte - Sinaloa style birria! Slow cooked beef chuck with guajillo chile puree, bay leaves, and spices. Served with chopped white onion and cilantro, garnished with sliced limes.

Natural shredded chicken cooked with onion, garlic, and chipotle in adobo.

Large flour tortilla wrapped and filled with shrimp, rice, black beans, and pico de gallo. Topped with a white wine cream sauce

Three corn tortillas, fall apart and tender slow cooked shredded flank steak with chipotle pepper, garlic, cumin, and citrus tacos. Topped with charred tomatillo salsa, diced avocado and white onion.

Three blue corn tortillas, crushed avocado base, marinated Halibut in our dried chile guajillo, garlic, onion and spiced mayo. Topped with our fruit base pico made with cucumber, mango, cilantro, salt and lime juice, then drizzled with sweet and smokey chipotle sauce.

Chicken and dried guajillo chile stock, shredded chicken and hominy. Topped with shredded lettuce, diced onion, cilantro and radish, served with 3 corn tostadas and salsa puya.

Stuffed poblano chile with Oaxaquen cheese and sauteed shrimp with chipotle in adobo and pico de gallo, on top of a poblano cream sauce and white rice with corn, drizzled with Mexican crema and chile oil.

Large flour tortilla filled with black beans and Jack cheese. Add rice: No charge

Three corn tortillas filled with melted Jack cheese. Topped with crema and queso fresco.

Flour tortilla filled with melted Jack cheese. Topped with crema and queso fresco.

Served with ketchup.

Crispy chips topped with our nacho cheese, black beans and pico de gallo. (add protein $2)

Crispy fries topped with our nacho cheese, black beans and pico de gallo. (add protein $2)

Two cheese filled cheese enchiladas topped with our seasonal sauce, served with rice and refried pork beans. (add protein $2)

Native to Sinaloa, these refried beans are cooked with bacon, chorizo, onion, and chipotle.

Slow cooked seasonal squash, corn, onion, tomato, and peppers with garlic and spices.

A refreshing mix of Water Avenue cold brew coffee and housemade horchata. Served over ice.

Water Avenue coffee brewed with orange zest, cloves, cinnamon, anise, and brown sugar. Served hot or cold.

Sparkling Water

Large flour tortilla filled with scrambled eggs, potatoes, pico de gallo, and Jack cheese. Choose from chilorio, bacon, chorizo, soyrizo, or colache and garnish with avocado slices. (Have it mojado/wet with our roasted tomato and jalapeño salsita $2 extra)(sub ribeye $4)

Sinaloa style birria! Slow cooked beef chuck with Guajillo chile puree, avocado leaves, and spices. Served over Tillamook sharp cheddar corn grits.

Braised shredded pork cushion in chilorio sauce, served with 2 over easy eggs*, pork beans and rice, served with a Rajas tamal and corn tortillas.

Crispy tortillas sautéed with roasted salsa roja or green tomatillo sauce with your choice of (chilorio/16, ribeye/25, colache/15, chorizo or soyrizo/14). Topped with avocado, queso fresco, Mexican crema, cilantro, white onions, and two over easy eggs*.

Crispy corn tortillas smothered with our frijoles puercos, layered with three over easy eggs* and covered with housemade roasted tomato and jalapeño ranchero sauce, rib eye, and chorizo. Topped with pickled onions, queso fresco, crema, avocado salsa, and cilantro.

In between a crepe and a pancake, these traditional kekis are rolled up and topped with powdered sugar, cajeta, condensed milk, and seasonal berries.

Coffee infused sugar masa filled with our homemade dulce de leche and requeson (ricotta) cheese on top of a coffee cream sauce, topped with crumbled requeson.

Native to Sinaloa, these refried beans are cooked with bacon, chorizo, onion, and chipotle.

Whole black beans simmered with garlic and epazote.

Tamale Boy favorite. Made with dried chile oil, roasted sunflower seed, and pico de gallo.

Roasted red dried chiles, red peppers, tomato, and garlic.

Habanero, tomato, red pepper, and spices.

Chopped tomato, onion, and cilantro with a touch of lime.

Onions pickled in lime juice, rice vinegar, sugar, and dried oregano.